1/4 c. butter
2 c. sliced celery
1 c. sliced mushrooms
1/3 c. sliced onions
1 c. uncooked shrimp, shelled & deveined
1 c. julienne cut cooked chicken
1 tsp. cornstarch
2 tbsp. soy sauce
1/2 c cooked peas
1/2 tsp. salt
1/8 tsp. ground black pepper

Melt butter in medium skillet. Add celery, cover and cook 10 minutes, over moderate heat, stirring occasionally, until shrimps turn pink.

Add chicken. Blend soy sauce with cornstarch and add. Add peas and seasoning. Cook 2 minutes or until sauce has thickened and is transparent.